Craving mac and cheese or noodle soup? Renowned chefs share their ultimate comfort food favorites

In these challenging times, food often serves as a much-needed source of comfort.

Hearty, soothing meals are often tied to nostalgic memories, offering familiar tastes that remind us of the safety and warmth of childhood.

These dishes tend to be simple to make, hearty, and often packed with carbs – not exactly ideal for those counting calories. But that's part of their charm.

Comfort food knows no boundaries. Wherever you are, there's always a dish that locals embrace for solace and satisfaction.

We've curated a list of 10 iconic dishes from across the globe, handpicked by top chefs. You can enjoy them by ordering in, picking them up, or even making your own at home if you have the ingredients.

Just to be clear, we're not encouraging anyone to dine out without first checking local social distancing guidelines and safety protocols.

No matter how you choose to enjoy these delicious dishes, we hope they bring a small sense of comfort to your day.

Canada: Poutine

Cary Docherty is the executive sous chef at Island Shangri-La in Hong Kong. Before this, he worked at restaurants in London under the guidance of Gordon Ramsay and Jason Atherton.

When asked to pick his ultimate comfort food, the Canadian chef takes a moment to reflect before ultimately choosing his top dish.

“While butter tarts, Nanaimo bars, Kraft Mac n’ Cheese (KD), and tourtière all cross my mind, there’s one dish that perfectly captures Canada, uniting us from coast to coast: the mighty poutine,” says Docherty.

Poutine can be as simple as fries, fresh cheddar curds, and gravy, or transformed with luxurious toppings like foie gras and black truffles, seasonal delights such as braised morels, wild garlic, and roasted sweetbreads, or indulgent options like pulled pork, roasted chorizo, and pickled jalapeños.

You can find poutine at fast food joints, food trucks, casual bistros, and upscale restaurants. I’m from a suburb of Vancouver, and every time I visit home, the one thing I know I’ll indulge in is a late-night poutine from Fritz European Fry House. On a cold, wet winter’s evening, I’ll gladly wait in line to savor a large serving of their Montreal smoked meat poutine—it’s a guaranteed hit every time.

Sweden: Semlor

Rachel Khoo is a cook, food writer, and broadcaster based in Stockholm. Her latest show, ‘My Swedish Kitchen,’ airs on Food Network, where she delves into Sweden's rich culinary heritage.

“Swedes are passionate about their buns, and right now, during Lent, ‘semlor’ is a seasonal favorite. This fluffy, cardamom-infused bun is filled with almond cream and topped with a delicate cloud of whipped cream,” explains Khoo.

Semlor is an essential part of the Swedish ‘fika’ tradition—a coffee break usually accompanied by a Swedish bun, often enjoyed around 10:30 a.m. or 3 p.m.,” Khoo adds.

The dough has a brioche-like texture, rich with butter and generously spiced. As it bakes, the butter, sugar, and spices melt together at the bottom of the bun, creating a sticky, spiced caramel sauce. Once out of the oven, the buns are drenched in more butter and a dusting of sugar.

One of my favorite places to enjoy semlor in Stockholm is at Lillebrors. I also have a semlor recipe [see link] if you'd like to try making them yourself at home.

Nigeria: Pepper Soup

James Beard award-winning chef and author Kwame Onwuachi is behind the successful restaurants, including Kith and Kin in Washington D.C.

When it comes to comfort food, the Nigerian-American chef gravitates toward the beloved Nigerian dish, pepper soup.

“My father would make it on rainy days when I was growing up in the Bronx. It’s a fragrant broth seasoned with cala nutmeg,” he recalls.

“It’s traditionally served with fufu (pounded yam) and you can add any meat you like. We usually go with chicken. The broth is full of aromatic flavors like black pepper, and while it’s definitely spicy, the taste is like a warm hug. For a great version, I recommend the pepper soup at Yellow Chilli in Lagos, Nigeria,” he says.

“There’s nothing quite like enjoying your comfort food when it’s done right. It has the power to transport you back, evoking nostalgia and bringing a sense of peace, offering comfort amidst all the chaos,” he adds.

China: Soup Noodles

Vicky Cheng is the chef behind the Michelin-starred VEA, an intimate 25-seat restaurant in Hong Kong that masterfully blends French culinary techniques with Chinese ingredients.

“I’d say noodles, particularly soup noodles, are the ultimate comfort food,” shares Cheng.

“When I’m homesick, soup noodles are the first thing I crave. Although I grew up in the US and Canada, it wasn’t until I returned to Hong Kong and opened VEA that I truly developed a love for them. There’s so much variety—white, egg, duck egg noodles—and every region has its own take, whether it’s Beijing-style, Chiu Chow fish ball, or Shanghai-style,” he says.

“For me, nothing beats a steaming bowl of noodles with shrimp wontons, paired with a side of chili sauce and red vinegar. It’s affordable, comforting, and you can have it every day. Mak’s Noodle serves an iconic version—Anthony Bourdain was a huge fan—and you can find it in Hong Kong, Guangzhou, and even Singapore,” Cheng recommends.

US: Mac and Cheese

Chef Anna Francese Gass, the bestselling author of ‘Heirloom Kitchen,’ swears by classic mac and cheese as her top comfort food choice.

“For me, mac and cheese is the ultimate comfort food. It's simple, hearty, and warm—everything we associate with childhood and the security of home,” says the American chef.

“When we dine out, my kids always order mac and cheese, and as a result, my daughter has developed a refined taste for it. Her all-time favorite is from South End, a fantastic local restaurant in New Canaan, Connecticut, owned by award-winning chef Nick Martschenko, who credits his passion for cooking to his grandmothers from Italy and Ukraine. As someone who loves heirloom recipes, this is one of my favorite places to eat,” says Gass.

Italy: Taglioni Carbonara

Enrico Degani is the executive chef at Castellana San Giovanni, a restaurant located in a 15th-century monastery in Saluzzo, south of Turin.

“For Italians, comfort foods often revolve around carbs and dairy, from pizza to fine cheeses, and of course, lasagna,” says Degani.

“My go-to comfort dish is a classic carbonara, a rich sauce that brings a smile with every bite. I particularly enjoy the elevated version created by Marco Sacco at Piccolo Lago restaurant, served with handmade taglioni, a pasta similar to spaghetti,” he adds.

“This dish provides energy thanks to the high-quality eggs that offer excellent nutrition, combined with the richness of the indulgent sauce and cured ham from the Vigezzo Valley. Carbonara appeals to all the senses, delivering immense satisfaction and making the diner feel truly pampered,” Degani explains.

Australia: Pavlova

Shane Osborn, an Australian chef known for his one-Michelin-starred restaurant Arcane in Hong Kong, and his appearance on Netflix’s ‘Final Table,’ selects pavlova, a dessert that has earned international fame.

“Australia is a melting pot of cultures, with an array of cuisines from around the world, but the dish I always crave when I’m at my mom’s house is pavlova,” he says.

“There’s a long-standing debate over whether pavlova originates from Australia or New Zealand, but for me, it’s the version with fresh strawberries and passionfruit sauce that brings back the best memories. The meringue should be slightly crunchy on the outside with a chewy center, topped with fresh whipped cream. I’m not usually a fan of sweets, but pavlova is my exception. If it’s made right, I’ll gladly go for a second serving,” he adds.

“Making pavlova is surprisingly simple. It’s just egg whites and sugar, with a bit of cornflour or vinegar if needed. Every cook has their own twist on the recipe. The best part is you don’t need fancy ingredients—just pure, delicious goodness,” he explains.

“If I had to choose a place for the perfect pavlova, chef Peter Gilmore at Bennelong in Sydney makes an extraordinary one. The meringue is shaped like the sails of the Sydney Opera House, fittingly, as Bennelong is located in its basement,” he says.

The Philippines: Sinigang

Jordy Navarra is the chef-owner of Toyo Eatery in Manila, a restaurant that has brought Philippine cuisine to the global stage by combining traditional flavors with modern culinary techniques.

His creations celebrate the rich cultural heritage of the Philippines, so it’s no surprise that his comfort food choice is a favorite among Filipinos.

“While many Filipinos might pick adobo as their ultimate comfort food—and I’d agree it’s a classic—I personally think sinigang is the perfect comfort dish,” he shares.

Sinigang is essentially a stew made with pork or seafood, or practically any protein, that has a distinct sour flavor, which comes from a variety of sour fruits chosen based on preference or what’s available. The dish also includes an assortment of vegetables like tomatoes, radishes, green chilies, water spinach (kang kong), or anything else that can be found.

Typically, sinigang is served with white rice and accompanied by a dipping sauce made with patis, a Filipino fish sauce. I enjoy all kinds of sinigang, but my favorite is the version my mom makes with prawns, soured with tamarind. If you're in Manila, you should try Manam, which has several locations around the city, for a great version of this dish,” he shares.

UK: Sunday Roast

Chef Jeremy Chan was educated in the UK, attended Princeton, and worked in finance before realizing his true passion for the restaurant industry. After honing his skills at prestigious spots like Noma and Dinner by Heston Blumenthal, he co-founded the Michelin-starred restaurant Ikoyi in London with Iré Hassan-Odukale.

“For me, the ultimate British comfort dish is the Sunday roast,” Chan says.

A Sunday roast is all about bringing people together—family, friends, even schoolmates. It's that one meal each week where Brits gather with loved ones to share an indulgent feast. The dish typically features slow-roasted or braised meat, potatoes cooked in fat (often from duck or beef), buttery steamed vegetables, and, if you're lucky, Yorkshire pudding. The final touch is gravy, usually made from stock cubes, though more experienced cooks might prepare a rich jus from scratch.

My personal favorite version is roast chicken with crispy potatoes, steamed cabbage, swede, and tarragon gravy. I like to brine the chicken first and then caramelize the crown to keep it juicy and flavorful.

If you're looking for a great Sunday roast in London, I recommend trying the Harwood Arms or the Camberwell Arms. The former offers a more refined experience, while the latter is perfect for a relaxed family meal.

Thailand: Kai Palo

Next, we head to Bangkok, where chef Bongkoch “Bee” Satongun has earned a Michelin star and a place on the Asia’s 50 Best Restaurants list for her refined Thai cuisine at Paste.

Before entering the world of fine dining, Bee helped her mother run a food stall selling fermented rice noodles and aromatic curries, grinding spices and squeezing fresh coconut milk for the dishes.

Bee's comfort food choice is kai palo, a slow-simmered five-spice soup with hard-boiled eggs, seasoned with cinnamon, cilantro, cloves, star anise, and Sichuan peppercorns for a perfect balance of sweet and salty flavors.

“It was one of the regulars at my mom’s stall, and we would have it for breakfast nearly every day before school,” she recalls fondly.

For many Thai children, this is the quintessential breakfast. The version from a modest spot called Sanguan Sri [59, 1 Witthayu Rd, Bangkok] always takes me back to those mornings before school, sitting at the breakfast table with a warm bowl in front of me.